Rich and moist don’t have to mean heavy and unhealthy, and the olive oil and yoghurt power team achieve this perfectly to produce this berry loaf cake.
10 tbsp (150 g) caster sugar
5 tbsp (125 g/½ cup) thick Greek yoghurt
5 tbsp (60 ml/¼ cup) mild extra virgin olive oil
17 tbsp (230 g/1½ cups) “00” flour or regular plain flour
1½ tbsp (16 g) baking powder
1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste
finely grated zest of 1 lemon
125 g blackberries
2-3 tbsp flaked almonds
icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper.
2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.
3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.
Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.